A girlfriend of mine makes this fantastic chocolate cake. Every time we go to visit she makes this cake. It’s just so yummy and so versatile. You can use this recipe to make a cake or lots of cupcakes. This recipe makes a very large cake so next time I think I’ll halve the recipe. My girlfriend got this recipe off the internet a few years ago and doesn’t know the original source. I’ve had a look and can’t find it either so I’m sorry but I can’t give credit where credit is due. Apparently it’s also called a wartime cake as it uses items that were available through wartime rations.
This cake is so easy my two year old pretty much made this cake. Another great thing with there being no eggs or diary means we can eat the cake straight form the bowl. I love licking the spoon. Though I have a little one who gets first dibs now of course. This cake also latests for days and days (if it lasts that long!) the upside of not using dairy/ eggs.
2 cups white sugar
3 cups plain flour
2 tsp baking soda
1/2 tsp salt
1/2 cup cocoa (I love Dutch cocoa so use that for everything; lovely colour and flavour)
2 cups warm water
1 cup vegetable oil (I used rice bran just make sure it’s a flavourless oil)
1 tbsp white vinegar
1 tsp vanilla essence
Icing (this isn’t a diary free icing but you could leave it off or just add some icing sugar)
1/2 cup melted butter
2 cups icing sugar
1/2 cup cocoa powder
2 tbsp water
1 tsp vanilla essence
Shift and mix all the dry ingredients together in one bowl.
Mix all the wet ingredients together.
Slowly add the wet ingredients to the dry and mix together until completely combined.
Grease a very large tin (I used a 26″ one) or cupcake trays.
Bake the cake at 180°C. Keep an eye on the cake mine took about 1.5 hours to cook. IT took a friend an hour to cook her cake. So just keep an eye on it.
Cupcakes will cook much quicker maybe half an hour so keep a close eye on them.
To make the icing; melt the butter and add all the other ingredients. Ice the cake once it is cold.
This is the amazing cake(s) my girlfriend made with this recipe for her little girl’s second birthday. Don’t they look amazing? I can vouch they tasted as good as they looked! Thanks Jill for introducing me to this fantastic cake and letting me use your photo.